Casa Milo

Scenario

Investments in innovation by fresh and dry pasta producers have allowed them to reduce water consumption by 20 percent over the past 10 years, recover 95 percent of waste , and decrease carbon dioxide production by 21 percent . To produce one kilogram of pasta, a pasta factory uses no more than three liters of water. And Italian consumers are also willing to spend more, buying products from acompany that focuses on anti-waste and packaging savings: 1 in 5 Italians does so. Also because pasta is a food loved by 99 percent of the inhabitants of the Bel Paese and is consumed on average about 5 times a week for a total of 23 kilograms per capita per year. The pasta sector has nearly 120 companies, employs more than 10,200 people and generates a value of 5.6 billion euros. Today, most companies invest 10 percent of their turnover in research and development to make their plants more modern and safer and their pasta more sustainable and of higher quality.

Description

The Milo spa Group, a Bari-based company engaged in the production and marketing of pasta and bakery products, is an emblematic example of how goodness lies not only in product quality, but also in theethics of sustainability.

Thanks to the 2.7 million euro loan received from Intesa Sanpaolo, with SACE’s Green Guarantee at 80 percent, it has been able to first of all zero out the use of plastics for dry pasta packaging, going from 15 to 95 percent use of recycled paper. The new machinery, therefore, now uses environmentally sustainable (recyclable, compostable, biodegradable) paper films.

But that’s not all. The Milo Group today is able to produce a breadcrumb enriched by the presence of highly nutritious phytocompounds, ideal for use in the breading of precooked or refrigerated items to be cooked, through a system of recovery of food industry by-products , particularly unsold fresh bread, appropriately combined with waste flours from food industry production processes. This innovative system based on modernization and automation of production processes enabled it to access Intesa Sanpaolo’s Circular Economy Plafond. And this is how the Bari-based company has reduced waste, recycled by-products of the production process and reduced its ecological footprint.

The company’s production track is twofold: on the one hand, Milo’s own brand of pasta, and on the other, supply for large-scale retail brands. Overall, the brands Casa Milo, Meliora, Don Peppino, Gran Pasta can be identified. Casa Milo Filiera Coldiretti, the latter a high quality product with an entirely Apulian supply chain, in collaboration with Coldiretti farmers. The double track is also on the type of product: the original vocation for dry pasta, produced in the first location in Palombaro, has been joined by the production of fresh pasta, produced in the Paolo del Colle locations: these are caserecce, such as orecchiette and cavatelli; gourmet specialties, such as olive leaves and trecce dell’orto; and bronze-drawn, or giant formats such as penne, fusilloni and paccheri. Not forgetting the production of baked goods.